Time to take advantage of best storehouse on cooking knowledge

[deestafford]

Well, it's the  time of year, Easter, when many people cook ham for a meal.  With this in mind I thought it would be good to tap the brains of those here, perhaps the greatest collection of outdoor cooking minds on any forum, about how y'all are gonna cook your hams.

Please share your techniques for cooking a  ham on the many types of cookers we have available here.

Thanks, Dee

[sliding_billy]

I am pretty lazy with my ham.  I'll buy a ready to cook and throw it in the offset for a few hours then glaze it (Coke and pineapple) and crank the heat to caramelize.  Pull it at around 145.  Depending on prices, I may just buy a ready to eat and double smoke it.

[Las Vegan Cajun]

Probably going to head over to the Honey Baked store and pick one up. 

[deestafford]

Some things to think about: spiral, shank or butt, cooked or precooked, brined or not; more smoke or not?

Dee

[sliding_billy]

I like spiral for the convenience, but they tend to dry out when re-cooking.  I like the butt end vs. the shank because I find it more flavorful and moister.  Prefer "ready to cook" but if the price is right, I have no problem with "ready to eat."  I can't be bothered with doing the brine.  Definitely want more smoke.  The pre-smoke has an artificial flavor to it IMO that is improved with a real wood smoke while cooking/heating.

[Smokin Don]

I am like SB if I have ham I buy a smoked one from my butcher, do it on my Traeger, maybe slather on some Molasses or Maple Syrup, start at 225 deg. and take it up to 325 to 350 and cook to an IT of 145 to 150 deg. It don't get much better for me. I usually just do a small boneless but if I was doing one for a crowd I would do one of my butchers bone in smoked hams. When it comes to ham I want a quality one, but if price matters to you; you can turn out good ham with the cheaper ones too. Don

[HighOnSmoke]

I am like SB if I have ham I buy a smoked one from my butcher, do it on my Traeger, maybe slather on some Molasses or Maple Syrup, start at 225 deg. and take it up to 325 to 350 and cook to an IT of 145 to 150 deg. It don't get much better for me. I usually just do a small boneless but if I was doing one for a crowd I would do one of my butchers bone in smoked hams. When it comes to ham I want a quality one, but if price matters to you; you can turn out good ham with the cheaper ones too. Don

^ What Don said!